Heat the oil in a large skillet over medium-high heat.Add the onion, season with 1/2 tsp. salt, and saute, stirring often, until the onion softens completely andstarts to brown, about 9 minutes.Transfer to a food processor and add the cream cheese, sour cream, thyme, and cayenne.Pulse until the mixture is well combined.Season with salt and pepper to taste.Refrigerate until ready to serve.

Cooking notes from us:We used a non-stick pan, so only used a drop of oil.Cooking onions longer should make it sweeter, but isn't really needed.After sitting a day the dip was still really good, but could maybe have used a little more salt.---------------